The objective of the experiment was to determine some biochemical changes in two wheat cultivars (BRS 177 and BRA 179) under the influence of different salt levels ( zero, 15, 30, 45, and 60mM NaCl). The experiment was carried out to evaluate the effect of saline stress on α-amylase activity and starch, sugar reducers, total soluble carbohydrates and protein contents. The α-amylase activity and the contents of total soluble carbohydrates, sugar reducers and proteins decreased but starch content increased with the increase in salinity for both cultivars. At all NaCl concentrations, the chemical components in the seeds of the BRS 179 cultivar were higher than the ones of the BRS 177 cultivar, showing that the BRS 179 cultivar is more tolerant to salinity.